Ingredients

How to make it

  • For filing melt chocolate with coffee on top of a double boiler.
  • When chocolate is completely melted remove pan from heat.
  • Beat egg yolks until pale yellow and stir into chocolate then gradually stir in Tea Maria then cool.
  • In separate bowl beat egg whites gradually adding sugar until whites are stiff.
  • Whip cream then gently fold whipped cream into cooled chocolate mixture then fold in whites.
  • Preheat oven to 350.
  • Beat cake ingredients together at medium speed of electric mixer until batter is smooth.
  • Grease jellyroll pan then line with waxed paper then grease and flour paper shaking off excess.
  • Spread batter evenly in jellyroll pan then bake 12 minutes and turn cake onto rack peel off paper.
  • Lightly oil a 2 quart charlotte mold and line with cooled cake.
  • Cut rounds of cake to fit both top and bottom of mold and a strip for sides.
  • Place smaller round in bottom of mold then fit larger round of cake on top of mold.
  • Chill 4 hours then unfold and cover with glaze.
  • To make glaze melt chocolate in water and stir until smooth.
  • Spread over top of cake and drizzle down sides then chill again.
  • Serve in slender slices.

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  • willward 14 years ago
    The recipe doesn´t say when to put the eggwhite and cream mixture into the the cake cold.
    Poorly written.
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